Eddy A A, Indge K J, Backen K, Nowacki J A
Biochem J. 1970 Dec;120(4):845-52. doi: 10.1042/bj1200845.
A study has been made of the effects of both varying the pH and extracellular [K(+)] on the initial rate of uptake of glycine (v) by a strain of Saccharomyces carlsbergensis that concentrated the amino acid, with respect to the extracellular phase, by up to 1400 times. When no other substrate than glycine was provided and [glycine] was relatively small (</=0.2mm) (1) v increased fivefold when the pH was lowered from 7 to 4.5; (2) v fell by up to about 80% as [K(+)] rose, K(+) behaving as a non-competitive inhibitor of the system, with K(i) 0.33mequiv./l at pH7; (3) the absorption of glycine caused up to about 2 or 3 equiv. of K(+) to leave the yeast cells. These three phenomena were each less evident when glucose was present. An analogy is drawn between the respective interactions of H(+) and K(+) with the yeast system and the well recognized effects of Na(+) and K(+) on amino acid transport in certain mammalian systems.
对一株卡尔斯伯酵母吸收甘氨酸的初始速率（v）进行了研究，该酵母能将氨基酸相对于细胞外相浓缩高达1400倍，研究内容包括改变pH值和细胞外[K⁺]浓度的影响。当仅提供甘氨酸作为底物且[甘氨酸]相对较低（≤0.2mM）时：（1）pH从7降至4.5时，v增加了五倍；（2）随着[K⁺]升高，v下降多达约80%，K⁺表现为该系统的非竞争性抑制剂，在pH7时Kⁱ为0.33mequiv./l；（3）甘氨酸的吸收导致多达约2或3当量的K⁺离开酵母细胞。当存在葡萄糖时，这三种现象均不太明显。H⁺和K⁺与酵母系统的各自相互作用，与Na⁺和K⁺对某些哺乳动物系统中氨基酸转运的公认作用之间存在类比关系。
